Italian Charcuterie Sushi Rolls
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A Note from Feedfeed
Craving a fun twist on classic Italian flavors? These Italian charcuterie sushi rolls are your new favorite no-cook appetizer! Featuring savory prosciutto, creamy burrata, fresh arugula, and vibrant roasted red peppers, these rolls pack all the flavors of an antipasto platter into one delightful bite. Quick to assemble and sure to impress, they’re perfect for happy hour, picnics, or your next dinner party.
Recipe Description
These Italian Charcuterie Sushi Rolls are a simple, no-cook appetizer inspired by the viral Italian “sushi” trend! Thinly layered prosciutto and salami wrap around creamy burrata, sun-dried tomatoes, arugula, and basil pesto—rolled and sliced into bite-sized pieces. Finished with a drizzle of balsamic glaze, these flavor-packed bites are ideal for summer entertaining, brunch boards, or a wine night snack.
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
Prosciutto: Choose thinly sliced, high-quality prosciutto for easy rolling and the best flavor.
Salami: Opt for Genoa or soppressata for a rich, savory bite.
Basil Pesto: Use homemade or store-bought; a classic Genovese-style pesto works best.
Roasted Red Peppers: Drain well and pat dry to prevent the rolls from getting soggy.
Sun-Dried Tomatoes: Choose oil-packed for the juiciest texture and richer flavor.
Burrata: Use fresh burrata and drain any excess liquid before spreading.
Arugula: Peppery and fresh, arugula balances the creamy and salty flavors.
Balsamic Glaze: Adds sweetness and depth—don’t skip it!
FAQs
Can I make these Italian “sushi” rolls ahead of time?
Yes! Assemble the roll up to 2 hours ahead, wrap tightly in plastic wrap, and store in the fridge. Slice just before serving for the freshest presentation.
What’s the best way to slice the rolls without squishing them?
Use a sharp serrated knife and gently saw through the roll without pressing down too hard. A cold roll (chilled for 10-15 minutes) slices more easily.
Can I customize the fillings?
Absolutely! Add ingredients like marinated artichokes, fresh mozzarella, or a drizzle of hot honey for a sweet and spicy kick.
Is there a vegetarian version?
Yes! Skip the prosciutto and salami and roll the fillings inside thinly sliced zucchini ribbons or large roasted bell peppers.
Recipe Card
ingredients
- 6 pieces prosciutto
- 6 slices salami
- Basil pesto
- Roasted red peppers
- Sun-dried tomatoes
- 8 ounces burrata
- 2 handfuls fresh arugula
- Balsamic glaze
Method
Method
Step 1
Lay some plastic wrap on a cutting board. Onto the plastic wrap, layer the prosciutto pieces, slightly overlapping each other. On one side of the prosciutto, lay the salami pieces.
Step 2
Slather some basil pesto onto the salami, followed by the roasted red peppers and sun dried tomatoes.
Step 3
Split the burrata and spread it along the same side as the other ingredients. Lay the arugula on top.
Step 4
Using the plastic wrap, roll everything up tightly with the prosciutto on the outside. Slice into “sushi-like” pieces, then drizzle balsamic glaze on top.